Easy and tasty family dinner in one go
Ingredients
or1500 grams of chicken, whole raw
or1 tsp of salt, table (6 g)
or1/2 tsp, ground of spices, pepper, black (1 g)
or1 tbsp of vinegar, balsamic (16 g)
or2 tsps of thyme, fresh (2 g)
or1 clove of garlic, raw finely minced or grated
or600 grams of potatoes, white, flesh and skin, raw ( use baby potatoes and cut them in half )
or1500 grams of cauliflower, rawor1500 grams of broccoli, raw
or2 unit of shallot, raw thinly sliced
or24 large olives, black, in brine, pitted sliced
or1 un of lemon, raw, with peel
or0.3 cups chopped of parsley, fresh (18 g)
Preparation
1.
Preheat oven to 450°F.
2.
Place chicken in a shallow bowl;
season with salt and pepper.
Add balsamic vinegar, thyme, and garlic;
gently toss to coat and set aside.
3.
Combine potatoes, cauliflower, and shallots on a large sheet pan (at least 12- X 16-in);
toss with oil, salt, and pepper.
Spread vegetables out in a single layer;
bake until potatoes and cauliflower have started to brown, 20-25 minutes.4.
Remove pan from oven;
toss vegetables with a spatula.
Clear spaces on pan; add chicken, making sure each piece makes contact with pan. Return pan to oven; bake until chicken is cooked through and potatoes are tender, 10-15 minutes.5.
Toss in olives;
grate lemon zest directly over sheet pan, distributing evenly.
Then cut lemon in half and squeeze over top;
sprinkle parsley over top and serve immediately.6.
Serving size: 3 oz chicken and 1 c vegetables
You can use either cauliflower or broccoli as preferred or you can use half / half
If using only cauliflower you can opt for the colored one ( yellow. Purple. White...)7.
You can substitute the potatoes with butternut squash or sweet potatoes
